Ingredients for Indian Red Gun Powder Molaha Podi
- 1 teaspoon Vegetable Oil
- 1/4 cup Channa Dal
- 1/4 cup Urad Dal
- 2-4 Dry Red Chile
- 1/4 teaspoon Asafoetida Powder
- 1 tablespoon Sesame Seeds
- 1/2 teaspoon Salt
- 1/2 teaspoon Brown Sugar
- 1/2 teaspoon Mustard Seeds
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How to Make Indian Red Gun Powder Molaha Podi
- Heat 1 teaspoon of oil in a wok or heavy skillet over medium heat for 3 minutes.
- Add 1/4 cup urad dal (split black lentils), 1/4 cup channa dal (split chickpeas), and 2-4 dried red chilies (adjust to your spice preference), and 1/2 teaspoon mustard seeds.
- Fry, stirring constantly, until the beans begin to turn golden brown, about 3-5 minutes.
- Stir in 1/4 teaspoon asafetida (hing) and 1 tablespoon sesame seeds.
- Continue frying, stirring frequently, until the mixture is nicely browned and fragrant, about 3-5 minutes. Be careful not to burn it.
- Turn off the heat, transfer the mixture to a plate, and let it cool completely.
- Once cool, add 1/2 teaspoon sugar and 1/2 teaspoon salt.
- Grind the mixture into a powder using a coffee grinder, spice grinder, or a mortar and pestle. The powder should have a slightly grainy texture, not too fine like flour.
- Store in an airtight container in a cool, dry place. This powder will last indefinitely.
- (Optional) Before serving, you can mix a teaspoon of oil with the powder to create a flavorful paste or sauce.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
92g
Fat
10g
Carbs
17g
